Maltagliati with beans

Soak the dried borlotti beans in cold water overnight. The soaking should completely rehydrate the beans, making them plumper and more uniform to the touch; drain them only when they are completely softened and ready for boiling.

Boil the beans in water until they're tender in the center but don't fall apart. Reserve the cooking water, as it will form the flavorful, creamy base of the dish; the liquid should remain clear enough to dilute with the tomato paste.

Finely slice the onion and mince the garlic. Melt the butter in a large bowl, then add the herbs and sauté. over low heat until the onion becomes soft and translucent, without darkening; the aroma should be delicate and persistent.

Add the boiled beans with part of their cooking water. Incorporate the tomato paste and carefully dilute it in the hot liquid, stirring until you obtain a smooth base, with a uniform red colour and no lumps.

Dissolve the meat extract in a little hot water and pour it into the bowl. Season with salt to taste and pepper, then bring the mixture bring to a boil and continue cooking over low heat for about ten minutes: the liquid should be warm, fragrant and slightly thicker.

After about ten minutes, add the maltagliati directly into the boiling bottom. Stir gently and cook while maintaining a steady boil; the pasta should be tender but firm and the liquid thick enough to coat the beans and maltagliati.

Serve the soup piping hot and complete each portion with Parmigiano Reggiano Grated. Sprinkle it over the surface immediately before serving, so it can melt slightly with the heat and enrich the base without overpowering the flavor of the beans.

During the summer, let the dish cool down, then season it with a drizzle of olive oil and black pepper. Serve it when it's no longer smoking but still has a soft, enveloping consistency; the pepper should add a distinct aromatic note without overpowering the seasoning.